Look no further than outback coconut shrimp dipping sauce! This sauce is made with a combination of coconut milk, butter, and garlic that gives it a delicious taste and a creamy texture. It’s perfect for any type of seafood dish, and it can be used as a dipping sauce or as a marinade.
Don’t be intimidated by the frying step, it’s really not hard and the two most important things to remember when frying your keto coconut shrimp is to 1) make sure the oil is hot enough (about 375 degrees, but no hotter) and 2) that you don’t crowd the pan with too many shrimp at once.
Keto Coconut Shrimp are easy to make and just as good as the restaurant version – without the sugar and carbs! Low carb, gluten free, dairy free, and nut free too! Combine the coconut, coconut flour, Creole seasoning, salt, garlic powder, and sweetener in a medium sized bowl.
While coconut shrimp can be baked or fried, we like to fry them for that extra crispiness. In this recipe, we use avocado oil for frying, but any high-temperature oil can be used. To conserve oil, we don’t use as much as someone might typically use for frying. About a 1 1/2 cm layer that covers the entire surface of the pan should be sufficient.